December 20, 2014

Yes, it's (yet) another kale recipe from kale-landia! And if I may say so, this one makes a scrumptious Christmas morning breakfast. Just saying.

My love of French food has been spilling over into the realm of French cookware lately and I was so excited to put my new Mauviel baking dish to use in this recipe video. The impeccable craftsmanship of their made-in-France cookware makes this copper baby my most prized kitchen possession.

Along with the pleasure of putting my new baking dish to use, this video was so much fun to put together because The Modern Grass kindly allowed me to use a tune from their exquisite Christmas album. Thank you, most lovely gentlemen!

www.themoderngrass.com

And then there was the kale. Oh kale, how many times have I sung your praises. Those luscious and tender leaves are actually finally starting to show signs of waning out there, it's now been several weeks since I captured these vibrant blue-greens on camera.

But even now, when they're frozen solid under a dusting of snow, it's amazing how resilient those crumpled leaves are and how just a few minutes' thaw on the kitchen counter will bring them right back to a crunchy and perfectly respectable 'cooking-ready' state.

To tell you the truth, the weather's been rather grey over here, and so have the spirits, just a little. It always seems to go against everything that is expected to have moments of sadness and unease around Christmas time. And yet I think it happens to many of us. I guess Christmas just feels a bit unplanned, unprepared this year. And I'm riding that familiar wave of nostalgia for the Christmases of years gone by, when my mom and my grandmother were still alive. They both had a way of turning Christmas into such a magical time. But there are many things to feel grateful for. In a couple of days, I will get to hold my sweet beautiful nephew in my arms again. I can hardly wait. My stepdad will be back from his European travels, my sweetheart is driving up from Maine, and my sister and brother-in-law will close down their cafe for a few days and a much-needed holiday break. We'll hopefully manage to get a Christmas tree up and going, do a bit of baking, and enjoy some drinks by the fire and a festive visit with our neighbours. And really, what more could one possibly ask for?

So wherever you are for the holidays this year, I wish you warm moments with your loved ones, and many morsels of delicious things to feast on. A very merry Christmas-solstice-Hanukkah-holiday season to you all!You can find my Kale and Sun-dried Tomato Strata over here on PBS Food.

December 19, 2014

Last winter was long and cold, and one of the things I most looked forward to about spring was the release of the much anticipated cookbook, The Nourished Kitchen. As one of many avid followers ofJennifer McGruther'straditional foods website, I wasn't alone in my wintery anticipation. I already had a foodie web crush, but her book made me fall head over heels. Anyone who has section in their book entitled "In Defense of Lard" and a recipe for Bone Marrow Custard is a rockstar in my universe. So this was pretty much how I spent every waking moment after receiving my copy in the mail.

Like her website, Jennifer's book celebrates whole foods focussing on bone broths, fermented foods, grass-fed meats, traditionally prepared grains, a broad assortment of veggie dishes and some mouth-watering yet healthy desserts. What I love about the Nourished Kitchen philosophy is that instead of approaching healthy eating in a restrictive way that forbids a huge amount of food groups (gluten, grains, meat, dairy, etc.), it instead embodies a wholistic approach that shows you how to prepare good wholesome mineral and vitamin-rich foods from scratch. This excerpt from the book's introduction rings especially true:

"There's a deeply pervasive disconnect in the collective relationship with food that persists in American culture: We often view healthy eating as synonymous with restrictive eating, and we likewise view joyful eating as a guilty pleasure, something that begs for strict limits. I believe that real food allows us both the gift of nourishment, and the gift of pleasure, without unnecessary restrictions. Eating a diet of traditional foods helps us to develop a positive relationship with our food, not one born out of guilt and denial; rather, the traditional foods movement teaches us to purchase, prepare, and enjoy our food with intention."

Instead of making sweeping statements ("all meat is good") or throwing out the baby with the bathwater ("all meat is bad"), the book teaches us instead to understand the nuances and the vast difference in nutrition, environmental footprint, and flavour, between conventional beef and grass-fed beef, between conventional white flour and soaked whole grains, between refined white sugar and unrefined wholesome sweeteners.When I thumb through a new cookbook, I often cherry-pick the recipes I want to make. With The Nourished Kitchen, I literally want to make every single recipe in the book. And I'm well on my way there. So far, my favourites are the Sherried Chicken Liver Pâté with Apple and Sage, the Stinging Nettle Soup with Cream, the Chicken Foot Broth (best chicken stock I've ever made!!), and the Baked Oatmeal with Pistachios, Figs and Honey. I'm still dying to try the Roasted Beet and Walnut Salad with Kombucha Vinaigrette, the Concord Grape Sorbet with Rosemary and Black Pepper, the Whole Mackerel Roasted on Potatoes, and so many others. Swoon.

This is a jewel of a book that is sure to become a classic, and it belongs on every food lover's bookshelf. If you don't own it yet, or if you're looking for a perfect Christmas gift for a foodie you know, GET THIS BOOK NOW! You won't regret it one bit.

Last winter was long and cold, and one of the things I most looked forward to about spring was the release of the much anticipated cookbook, The Nourished Kitchen. As one of many avid followers ofJennifer McGruther'straditional foods website, I wasn't alone in my wintery anticipation. I already had a foodie web crush, but her book made me fall head over heels. Anyone who has section in their book entitled "In Defense of Lard" and a recipe for Bone Marrow Custard is a rockstar in my universe. So this was pretty much how I spent every waking moment after receiving my copy in the mail.

Like her website, Jennifer's book celebrates whole food recipes focussing on bone broths, fermented foods, grass-fed meats, a wide range of vegetable dishes, traditionally prepared grains, and healthy desserts. What I love about the Nourished Kitchen philosophy is that instead of approaching healthy eating in a restrictive way that forbids a huge amount of food groups (gluten, grains, meat, dairy, etc.), it instead embodies a wholistic approach that shows you how to prepare good wholesome mineral and vitamin-rich foods from scratch. This excerpt from the book's introduction really rings especially true:

"There's a deeply pervasive disconnect in the collective relationship with food that persists in American culture: We often view healthy eating as synonymous with restrictive eating, and we likewise view joyful eating as a guilty pleasure, something that begs for strict limits. I believe that real food allows us both the gift of nourishment, and the gift of pleasure, without unnecessary restrictions. Eating a diet of traditional foods helps us to develop a positive relationship with our food, not one born out of guilt and denial; rather, the traditional foods movement teaches us to purchase, prepare, and enjoy our food with intention."

Instead of making sweeping statements ("all meat is good") or throwing out the baby with the bathwater ("all meat is bad"), the book teaches us instead to understand the nuances and the vast difference in nutrition, environmental footprint, and flavour, between conventional beef and grass-fed beef, between conventional white flour and soaked whole grains, between refined white sugar and unrefined wholesome sweeteners.When I thumb through a new cookbook, I often cherry-pick the recipes I want to make. With The Nourished Kitchen, I literally want to make every single recipe in the book. And I'm well on my way there. So far, my favourites are the Sherried Chicken Liver Pâté with Apple and Sage, the Stinging Nettle Soup with Cream, the Chicken Foot Broth (best chicken stock I've ever made!!), and the Baked Oatmeal with Pistachios, Figs and Honey. I'm still dying to try the Roasted Beet and Walnut Salad with Kombucha Vinaigrette, the Concord Grape Sorbet with Rosemary and Black Pepper, the Whole Mackerel Roasted on Potatoes, and so many others. Swoon.

This is a jewel of a book that is sure to become a classic, and it belongs on every food lover's bookshelf. If you don't own it yet, or if you're looking for Christmas gift for a foodie you know, GET THIS BOOK NOW! You won't regret it one bit.

December 18, 2014

I realize the name of this recipe may be alarming to some. But have no fear, no salami was used in the making of this salami. Nope, this here salami log is pure chocolate goodness peppered with more goodness, such as candied ginger, pistachios, amaretti cookies, etc.

If you're looking for a great DIY gift, this one is a charmer. Dust it in icing sugar, tie it up with twine like a proper salami roll and give it to your favorite chocolate lover.You can find my recipe over here at PBS Food.

And if you are in need of another chocolatey DIY gift idea… here is my chocolate truffles recipe. Truffles are incredibly easy to make and a box of homemade ones makes a perfect present, especially for those people on your list who have you scratching your head for gift ideas.Here's wishing you a very chocolatey holiday season! (unless you don't like chocolate, of course)

December 02, 2014

These gifts stand out to me because they are at least one, if not all of the following: a) super useful to have in your kitchen b) exceedingly delicious c) made by artisans or small businesses, d) ecologically-minded to make your kitchen a greener place, or e) just very very nifty! Of course, the best gifts for the food lover are often homemade. And there are many great sources of DIY edible gift inspirations out there, from this one to this one. I have a couple ideas coming your way soon too. But for now, this is my list of gifts that have been DIY-ed by someone else. Enjoy!

3. BeeswrapsThese make the best stocking stuffers ever! Beeswraps are an all-natural alternative to plastic wrap made with organic cotton dipped in beeswax. You can wrap food in them, keeping things fresh and sealed. Simply wash, dry, and re-use again.

19. Microgreen sprouting kitGive the gift of year-round homegrown micro-greens! It doesn't get much more local than grown right on your windowsill, plus you get to eat nutrient-packed adorable miniature baby greens all winter long.20. "From the Garden of" Personal Embosser with StandSo these may seem a bit frivolous (in fact they are probably a good candidate for the Williams Sonoma Hater's Guide), but damn do I ever want one. And I bet every single canner out there does as well. You will likely reap the rewards of this gift in jams and pickles.

21. Lovely boiled-wool hat by Julie Sinden HandmadeOk fine, this has nothing to do with food, other than the maker of these hats makes the most delicious cakes I've ever tasted. (Also boiling wool is kind of like cooking). So go buy a hat, they are all stunningly beautiful, and handmade with 100% merino wool (and recycled fur).

$50 AND MORE GIFTS...22. Felted Cat CaveI'm now completely off-topic. But cats need presents too. And what self-respecting cat wouldn't love to receive their very own felted cave for Christmas?!